Meringue Tarts
These are my new favorite thing to eat. They just happen to be red, white and blue for the Fourth of July! I went to a wedding on Friday night and these little delectable treats were on the dessert table. I decided the three I ate at the wedding was not enough. After researching meringues, one blog suggested cooking them at night and then turning off the oven and letting them dry out overnight. GREAT IDEA! (Not really, because I awoke and ate more than my fair share.)
I whipped up the egg whites, mixed in the cream of tartar and salt, gradually added the sugar and beat everything in my stand alone mixer for 7-10 minutes until the egg whites were beautiful and shiny. I put the mixture in a piping bag with a star tip and piped out a cup of sorts. Starting in the middle and bringing the swirl to the outside. I probably should have made a video.
They cook at 250 degrees for 35 minutes. I turned off the oven and let them sit overnight. This morning, I whipped up some heavy whipping cream and added just a hint of powdered sugar. Luckily, I already had fresh raspberries and blueberries in the refrigerator. Once I piped in the whipping cream and placed the fresh fruit on top, there was no holding back at this point. I put them on three different trays and gave them to neighbors in order to stop myself.
